Preparation

Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.

Preheat oven to 425°F. Heat 2
tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not
clean skillet).

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Recent Review

We had freshly picked morels, bought the really expensive veal and seasonal asparagus. My husband is great a following recipes but this really did not highlight the fabulous flavors. We had never eaten veal but love our fresh morels and asparagus. They pair really well. For the time and expense - this is not worth it. Tastes are good but morels could have easily been plain old button mushrooms for all they added... Keep looking if you are looking for a recipe to showcase your morels.